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dc.contributor.authorDakham, Pichayaen_US
dc.contributor.authorพิชญา ดาคำen_US
dc.contributor.authorChalerm, Parisaen_US
dc.contributor.authorปริสา เฉลิมen_US
dc.date.accessioned2022-11-12T05:17:05Z
dc.date.available2022-11-12T05:17:05Z
dc.date.issued2022-11-12
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3950
dc.descriptionโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563en_US
dc.description.abstractA study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The four levels were 0, 2, 3 and 4 percent of the total weight of the ingredients. By using the method of randomized complete block design or RCBD. This RCBD experimental plan will help assess the sensory quality in appearance (fluffy), color, smell, texture (Soft) and overall preference By using “9-Point Hedonic Scale” method experimental study used 80 people to test the flavor consist of lecturers and foods and nutrition students, Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. The results were calculated the average, to analysis of variance (ANOVA), and compare the mean difference at the confidence level 0.05 by using the method of least significant difference (LSD) and Duncan’s New Multiple Rang Test (DMRT) analyzing by statistical package program. From studying the appropriate amount of chia seeds in waffle snacks., 4 levels were found that the taster accepted 3 percent of the total weight of the ingredients. in appearance (fluffy), color, smell, texture (Soft) and overall preference liking. With an average score 8.00 7.98 7.90 7.87 8.00 and 7.95 respectively Is at the level that I like very. When analyzing variance and compare the statistical differences, in appearance (fluffy), color, smell, texture (Soft) and overall preference liking. There was a statistically significant difference at level 0.05en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectPancakes, waffles, etc.en_US
dc.subjectแพนเค้ก วาฟเฟิล ฯลฯen_US
dc.subjectCookingen_US
dc.subjectการปรุงอาหารen_US
dc.subjectBaked productsen_US
dc.subjectเบเกอรีen_US
dc.subjectGrainen_US
dc.subjectธัญพืชen_US
dc.titleWaffle supplemented with chia seedsen_US
dc.title.alternativeขนมวาฟเฟิลเสริมเมล็ดเจียen_US
dc.typeStudent Projectsen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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